A California classic, Santa Maria style tri tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlic-y crust.
An egg salad made in the style of deviled eggs, with mustard, mayo, hot sauce and paprika.
Pasta tossed with Italian sausage, roasted red bell peppers, olives, capers, fresh tomato and basil
Freshly toasted slices of rustic bread, topped with Boursin herbed cheese and slices of fresh, ripe garden tomatoes.
Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Flame roasted poblano chiles, cut into strips and cooked with onions, Mexican crema, and Monterey Jack cheese. Serve with tortillas.
Fresh corn and tomato salad with fresh corn, garden tomatoes, basil, Mozzarella, scallions and a vinaigrette.
Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan.
How to make steamed soft shell clams, otherwise known as steamers, a specialty of New England.
Dark n Stormy cocktail with Goslings black rum, ginger beer, and lime.
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.
New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.
Ginormous zucchini in your garden? Try this recipe, hollowed out zucchini, stuffed with basil pesto, fresh croutons, Mozzarella, pine nuts and cherry tomatoes.
Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.
Step by step instructions on how to cut a pineapple, so you keep the sweetest and juiciest parts.